soo I am actually not a huge fan of bananas, sometimes I buy them with the underlying knowledge that I'm not going to eat them and then I'll be forced to make banana nut chocolate chip muffins once they've become overly ripe. I mean you certainly can't let perfectly good food go to waste.
stephen has been traveling and I just happened to have some overly ripe bananas so I whipped up a batch of these muffins to welcome him home and also for my weekly work team meeting. since the recipe makes about 16 muffins, I can easily keep a few at home and still have plenty to bring to work. this recipe can also be made into a loaf, but I prefer making muffins so they can do double duty.
I've been baking these muffins since high school and they always turn out to be delicious. you really can't mess them up and they happen to not be terrible for you since they include 3 whole bananas, light sour cream, and whole wheat flour. the best thing is that while they are decently healthy, they don't taste that way. these yummy muffins are super moist and chocolatey - so go ahead, enjoy!
-1/2 c. oil
-1 c. sugar
-1 t. vanilla
-3 mashed bananas, very ripe
-1 1/2 c. flour (I use whole wheat)
-1 t. baking soda
-1 t. baking powder
-1/2 c. light sour cream
-1 c. pecan chips
-1/2 bag semisweet chocolate chips
1. mix oil, sugar, and vanilla until blended. add mashed bananas and mix thoroughly.
2. add remaining ingredients and mix well.
3. use muffin tin liners or grease muffin tins, fill tins with batter - makes approximately 16 muffins.
4. bake at 350 for 15-20 minutes for muffins or 50-60 minutes for a loaf.
4. let cool and enjoy warm or at room temperature, depending on taste.